This whole roasted cauliflower is a secret, simple way to cook the unique vegetable once you tire of all your other recipes.
Serves 4
Prep Time
Cook Time
Difficulty Level
Download or Print

You’ve had cauliflower as rice and crust, but sometimes enjoying the unique vegetable as it is beats any other creative, unconventional recipe. Simply pop the whole cauliflower into the oven for a good roast after coating it with butter, paprika, parmesan and more – the crisp and fragrant results will amaze you.


  • 1.3 kg whole cauliflower
  • 1 cup (250 ml) vegetable stock OR dry sherry OR 400 g can crushed tomatoes
  • 60 g butter, melted
  • 1 tsp smoked paprika
  • 1 clove garlic, crushed
  • ¼ cup (20 g) finely grated parmesan-style cheese
  • 2 tbsps chopped parsley

Preheat oven to 200 C. Cut a cross into the base of the cauliflower with a sharp knife. Place in a large, heavy-based casserole dish or roasting pan.


Pour stock into dish. Combine melted butter, smoked paprika, garlic and parmesan in a small bowl; season. Brush over cauliflower.


Cover dish with a lid or foil; bake for 20 mins. Remove lid; bake, uncovered, for a further 15 mins or until cauliflower is tender and browned. Sprinkle with parsley. Season.

Download or print the recipe